I’ve made several version of Taco or Tortilla Soup, over the years. This is the best one, so far. This one uses canned beans and enchilada sauce. For an additional shortcut, you can use canned or rotisserie chicken. However, I pressure cooked chicken thighs in my Instant Pot. In 30 minutes, I had delicious chicken broth and tender shredded chicken. This soup tastes even better the next day!
I just love it when I see a recipe ingredient list and I realize that I have all of them! I get especially excited to make a recipe when it’s quick and easy– and the it’s getting close to dinner time.
Here are the pantry items: canned beans, green enchilada sauce, corn, diced tomatoes and taco seasoning. NOTE: I usually make my own taco seasoning, but I keep a packet or two on hand as a backup. All I needed was cooked chicken and chicken broth.
I keep canned beans in my pantry, because I think they are just as good as the soaked and cooked ones. I drained and rinsed the black beans, pinto beans and the canned corn (frozen would be fine, too).
I don’t buy canned soups any longer– with the exception of low-sodium chicken or beef broth. Homemade chicken soup is so easy to make with a pressure cooker, and I use my Instant Pot several times a week.
The recipe listed canned chicken, and while I keep one in my pantry (for chicken salad sandwiches), I decided to make my own shredded chicken and broth. It was so simple! I tossed in two whole carrots, some tired looking celery, a garlic clove and half an onion–adding four bone-in chicken thighs and some parsley. To that, add 4 cups of water. Lock on the pressure cooker lid, and set it for 30 minutes. If you decide to go with a rotisserie or canned chicken, you’ll need some low-sodium chicken broth.
Remove the chicken, peeled off the skin, and shredded the chicken thighs with two forks. This took just a few minutes.
To make the soup, fish out the cooked veggies and any floating chicken skin from the pressure cooker chicken broth. Turn the Instant Pot to the SEAR mode, and added all of the beans, enchilada sauce, taco seasoning mix and a few other spices. Let the soup come to a heavy simmer and dinner is ready.
There are so many fixin’s you can serve with this soup. We love avocado, and tortillas chips. Cheese, cilantro and lime slices are perfect, as well. I tasted the soup, and my taste buds are a little sensitive to “heat”.
Add some Light sour cream to tame down any kind of spicy heat. Add a handful of crushed tortilla chips. (I skipped adding cheese, only to cut back on calories.)
TASTING NOTES: This is a hearty soup with so much flavor! Without making your own shredded chicken and broth, you can make this on a stove in 30 minutes. Tops. Honestly, I found that my homemade chicken broth made really tender chicken– and that was the star of the show. The spice blend, and enchilada sauce gave so much south-of-the-border flavor.
The next day, I heated up leftover soup. Wow! There was even more flavor, as all of the ingredients melded together. Honestly, I just like a dollop of sour cream, crushed tortilla chips, cilantro and a squeeze of lime. I can do without the cheese, but that’s just my personal preference. This soup would freeze really well– but for us, there aren’t any leftovers.
The Best Pressure Cooker (or Stove Top) Homemade Chicken Taco Soup
Equipment
- 1 Pressure Cooker if making your own chicken broth and shredded chicken
Ingredients
If making your own shredded chicken and broth:
- 4 bone-in chicken thighs
- 2 whole carrots
- 2-3 celery stalks
- 1/2 onion peeled
- 1 clove garlic
- 4 cups water
Rest of the ingredients (if not making your own shredded chicken and broth:
- 1 15 ounce can black beans drained and rinsed
- 1 15 ounce can pinto beans drained and rinsed
- 1 14.5 ounce can petite diced tomatoes
- 1 15 ounce can sweet corn drained
- 1 can 12.5 ounces chicken breast or shredded rotisserie chicken (see variation to make your own shredded chicken and broth
- 1 28 ounce can green enchilada sauce I used Hatch mild green enchilada sauce, 14.5 ounce can
- 1 14 ounce can chicken broth I made my own chicken broth, so I didn't use this
- 1 packet taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Suggested Condiments:
- avocado
- cilantro
- sour cream
- tortilla chips I liked them crushed
- diced onion
- lime slices adds a delicious layer of flavor
Instructions
For the shredded chicken and broth (optional, if not using rotisserie or canned chicken):
- Add the vegetables , chicken and water into the pressure cooker.Pressure cook for 30 minutes and quick release pressure. Carefully remove the chicken. Remove the skin and shred the chicken.With a slotted spoon, remove all of the vegetables and any floating "skin".
Make the soup:
- Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
- Lower the heat and let simmer for 20 to 25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.
- Turn the pressure cooker on the "sear" cycle, adding the remaining ingredients. Bring to a gentle simmer and serve.
- Don't skip the fresh lime juice– it adds to much flavor!
Notes
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